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Impact of pH, temperature, and hydraulic residence time on the acidogenic fermentation of fruit and vegetable waste and microbial community analysis

文献类型：期刊论文

作者Liu, Huiliang1,2,5; Wang, Fei1,2,5; Wang, Zhi2,3,5; Wu, Di2,5; Xing, Tao2,4,5; Kong, Xiaoying2,5; Sun, Yongming2,5
刊名JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
出版日期2022-12-22
页码10
关键词fruit and vegetable waste acidogenic fermentation pH temperature hydraulic residence time
ISSN号0268-2575
DOI10.1002/jctb.7289
通讯作者Xing, Tao(xingtao@ms.giec.ac.cn)
英文摘要BACKGROUND: The carboxylic acids produced through acidogenic fermentation of fruit and vegetable waste present wide application and high added value. By performing batch experiments, the influence of pH and temperature on the acidogenic fermentation performance was investigated, and the effects of hydraulic retention time (HRT) on performance and microbial community in semi-continuous fermentation were also studied. RESULTS: A maximum product yield of 0.66 +/- 0.01 g g(-1) VSfed (volatile solids of feed substrate) was found at mesophilic temperature and pH 9.0; acetic acid, propionic acid, and butyric acid comprised 59%, 20%, and 21% of the product, respectively. During semi-continuous fermentation, a maximum product yield of 0.69 +/- 0.03 g g(-1) VS(fed )was found at pH 9.0 and an HRT of 5 days. Lactic acid and acetic acid were regarded as the main products, with respective percentages of 85% and 12%. Reducing the HRT to 3 days increased the daily production from 11.33 +/- 0.46 to 15.89 +/- 0.67 g d(-1). Microbial community analysis revealed that Lactobacillus was predominant in the semi-continuous alkaline fermentation system. CONCLUSION: Alkaline fermentation was more favorable for obtaining higher product yield both in batch and semi-continuous fermentation. Within semi-continuous alkaline fermentation, the maximum yield was observed at an HRT of 5 days, but a higher daily production was found at an HRT of 3 days. Additionally, reducing the HRT did not change the dominant bacteria but could change the composition of the products. This work provides a theoretical basis and guidance for enhancing product yield and optimizing formation of product. (c) 2022 Society of Chemical Industry (SCI).
WOS关键词LACTIC-ACID PRODUCTION ; CHAIN FATTY-ACIDS ; FOOD WASTE ; ACTIVATED-SLUDGE ; ADJUSTMENT ; REACTOR
资助项目Strategic Priority Research Program of Chinese Academy of Sciences ; National Natural Science Foundation of China ; [XDA21050400] ; [21978289]
WOS研究方向Biotechnology & Applied Microbiology ; Chemistry ; Engineering
语种英语
WOS记录号WOS:000901497400001
出版者WILEY
资助机构Strategic Priority Research Program of Chinese Academy of Sciences ; National Natural Science Foundation of China
源URL[http://ir.giec.ac.cn/handle/344007/38102]  
专题中国科学院广州能源研究所
通讯作者Xing, Tao
作者单位1.Univ Chinese Acad Sci, Beijing, Peoples R China
2.Guangdong Prov Key Lab New & Renewable Energy Res, Guangzhou, Peoples R China
3.Univ Sci & Technol China, Hefei, Peoples R China
4.Chinese Acad Sci, Guangzhou Inst Energy Convers, 2 Nengyuan St, Guangzhou 510640, Peoples R China
5.Chinese Acad Sci, Guangzhou Inst Energy Convers, Guangzhou, Peoples R China
推荐引用方式
GB/T 7714		 Liu, Huiliang,Wang, Fei,Wang, Zhi,et al. Impact of pH, temperature, and hydraulic residence time on the acidogenic fermentation of fruit and vegetable waste and microbial community analysis[J]. JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY,2022:10.
APA Liu, Huiliang.,Wang, Fei.,Wang, Zhi.,Wu, Di.,Xing, Tao.,...&Sun, Yongming.(2022).Impact of pH, temperature, and hydraulic residence time on the acidogenic fermentation of fruit and vegetable waste and microbial community analysis.JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY,10.
MLA Liu, Huiliang,et al."Impact of pH, temperature, and hydraulic residence time on the acidogenic fermentation of fruit and vegetable waste and microbial community analysis".JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY (2022):10.

入库方式： OAI收割

来源：广州能源研究所

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